So with Halloween and Bonfire Night imminent I’m thinking that my local venison sausages deserve to be smoked for the occasion to give a nice twist to what can be very basic outdoor fare, writes Sandra Tate…

Here we are at the beginning of December and a good time to get ahead of the game and smoke enough salmon to see you through the festive season for canapés, starters and special breakfasts of smoked salmon, scrambled eggs and Prosecco, writes Sandra Tate…

I confess to being reluctant to drag the Bradley Smoker from the shed when there’s the distinct possibility that there’s going to be a sudden downpour and/or it’s going to be blown over writes Sandra Tate...

Further to last month’s post for smoked shellfish I had the pleasure of finding local clams on the fish stall this week and couldn’t resist making a smoky version of what is traditionally a mussel dish writes Sandra Tate…

A mixed seafood salad is whatever you want it to be, choose the seafood you personally enjoy from favourite shellfish, prawns, squid and lobster and mix lightly with good olive oil, lemon juice and handfuls of salad leaves and herbs writes Sandra Tate…

Isn’t it a joy when you’re generously given home-grown produce from friends and can bring it together with your own work, in this case my hot smoked mackerel? And a memorable meal is made writes Sandra Tate…

I had intended to smoke cod this week, but a thick, skinless loin of pollack caught my eye. This firm, flaked, white fish is not quite as delicate in flavour as cod but sensational all the same writes Sandra Tate…

I’m not a huge fan of gammon as a main course but at Christmas it has to be there for light lunch, sandwiches or a cold cuts platter. This small joint will cover that, and is the perfect beginners’ project for curing and smoking writes Sandra Tate…

To keep my smoked trout as juicy as possible I decided that on this occasion I would keep the fish whole, after all, there has to be a good reason why Arbroath Smokies and kippers aren’t filleted before smoking! A little more of a fiddle to remove the flesh afterwards but I think it was worth it writes Sandra Tate…

Not yet time to give up the salads but now we get Autumnal! Pigeon packs a serious taste punch but also benefits from a whiff of smoking, then married with the salt-sweet taste of these walnuts it is something sublime writes Sandra Tate…

Hot pastrami on rye is best known as the iconic New York’s 2nd Ave Deli dish. I haven’t been there, and I may never get there, but I thought I could make a damned good attempt to create my own , and as it happens no-one was disappointed writes Sandra Tate…

Having smoked many varieties of fish it seems rather late in the day to get around to smoking my own kippers! I should not have been daunted by the memories of the ever delicious Whitby kippers as these proved to be just as good writes Sandra Tate …

I confess to having never heard of this fish until this week when a pensioner in Sainsburys, talking to me in the fish section, recommending it highly. It is considerably cheaper than the cod and haddock that it otherwise closely resembles and is from a certified sustainable source, albeit Vietnam. I understand it is now available in several of the major supermarkets writes Sandra Tate …

Christmas fast approaching and smoked salmon is always high on our list of ‘must haves’ for the festive table. Whether it be on blinis with drinks, or with scramble for breakfast, it is as quintessential to Christmas and New Year as turkey writes Sandra Tate …

For utter simplicity and maximum flavour this is difficult to beat. Most of the large supermarkets offer ‘Italian style sausages’ in their sausage ranges – this means they’ve seasoned them with garlic, fennel seed and a touch of chilli – and jolly good they are too. So I gave them some added Bradley Smoker flavour as well writes Sandra Tate …

Sometimes just a subtle hint of smokiness can transform a dish. Lamb can easily be spoiled by too much smoke, and needs to be served pink to retain its juiciness so the solution is to lightly smoke it before briefly grilling it over intense, direct heat. This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. writes Sandra Tate …

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. Skate is a meaty fish, perfect for shredding from the bones once smoked – and so rich that a 500g wing provides enough to make a very special brunch for 2, and still have plenty to spare for another occasion writes Sandra Tate …

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. When spatchcocked, the bird fits perfectly onto the shelf of the smaller cabinet (as you can see). I have to say, this was the most succulent and fragrant guinea fowl I have ever tasted writes Sandra Tate …

Pork Belly strips are not only cheap and cheerful, but relatively quick to cure. Once smoked, they are ideal for cutting into chunky lardon to perk up salads, add to slow cooked dishes or to liven up a breakfast, writes Sandra Tate …

Amazing what a few sunny days and a bit of warmth will do for you. I’ve already abandoned the casserole and returned to salads, so when I saw a splendid display of cod roes at my fishmonger I couldn’t resist the urge to make my favourite Greek dip, taramasalata, writes Sandra Tate …